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Beetroots hero-f25fb48f-f9a8-40d7-882d-7cc13fbbc68b-0-472x310Introducing beetroot

Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany. Many classic beetroot recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have made it one of the nation’s favourite root vegetables. Coming from the same family as chard and spinach, both the leaves and root can be eaten – the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

 Our beetroot

 All our beetroot is grown in the United Kingdom. It’s cleaned and graded on the farm then transported over to us for the important bit. The processing of beetroot is relatively straightforward; the beets are steam cooked, washed and peeled then visually inspected to ensure that no defects are present. Depending on the customer requirement the beets can be plain or crinkle cut and or, at the smaller end of the size grades, left whole. A selection of vinegars are available; from simple plain one to malt and spiced options. Currently we offer beetroot in a range of different jars, both retail and food service so please get in touch and let’s see if there’re any mutual gains be made.

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 Nutritional & Health Benefits

Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C.  Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.